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Sunday supper souffle omelette
Sunday supper souffle omelette
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Transform roast vegetable leftovers into a delectable soufflé omelette for a satisfying weeknight dinner.
Ingredients:
  • 1/2 red onion or leek, thinly sliced
  • 1 cup sliced mushrooms or zucchini
  • 250.00 ml coarsely chopped kale, spinach or rocket
  • 6 eggs, separated
  • 80g coarsely grated cheddar or mozzarella
  • 25g butter
  • 250.00 ml leftover roasted vegetables (such as sweet potato, pumpkin or potato)
  • Finely grated parmesan, to serve
Instructions:
  • Preheat the oven to 220C/200C fan forced. Heat oil in a non-stick frying pan over medium-high heat. Sauté the onion and mushroom for 3-4 minutes until tender. Add the kale and cook for an additional 1-2 minutes until slightly wilted. Transfer the mixture to a bowl and wipe the pan clean.
  • Beat the egg whites until they form soft peaks, then gently fold in the egg yolks and one-third of the cheddar.
  • In a frying pan over medium-high heat, melt the butter. Pour in the egg mixture and cook for 3-4 minutes until the bottom sets. Top with mushrooms, roasted vegetables, and half of the cheddar. Bake for 2-3 minutes until warm and golden. Sprinkle the rest of the cheddar on one side of the omelette, fold in half, and finish with a sprinkle of parmesan before serving.

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